, into grooves made in the sides of the
hole, as shown in the figure; where it will be observed that the
uppermost stone does not quite reach to the face of the bank, and that
the lower-most stone does not quite reach to the back of the hole. A fire
of red-hot embers is placed on the floor of the hole; and the bread about
to be baked is laid upon the lowermost stone. Lastly, another flat stone
is used to close the mouth of the oven: it is set with its edge on the
floor of the hole: it leans forward with the middle of its face resting
against the front edge of the lowermost stone, a narrow interval being
left between its top and the edge of the uppermost stone. This interval
serves as a vent to the hot air from the embers, which takes the course
shown in the figure. The oven should be thoroughly heated before the
bread is put in.

Baking between two stones.--For baking slices of meat or thin cakes, it
is sufficient to lay one large stone above another with a few pebbles
between, to prevent them from touching. Next make a large fire about the
stones until they are thoroughly hot; then sweep away the embers, and
insert the slices.

Ant hills as Ovens.--Where there are no stones of which ovens may be
built, and where there are old white-ant hills, the natives commonly dig
holes in the sides of the ant hills and use them for that purpose.

Clay Ovens.--I have heard of a very neat construction, built with clay,
in which grass had been kneaded. A fire was lit inside, to dry the work
as it progressed; while the builder placed rings of clay, in tiers, one
above the other, until a complete dome was made without mould or
framework. Time was allowed for each ring to dry sufficiently, before the
next one was added.

Baking beneath a camp fire.--A small piece of meat, enough for four or
five people, can be baked by simply scraping a tolerably deep hole under
the bivouac fire; putting in the meat rolled in the skin to which it is
attached, and covering it with earth and fire. It is a slow process of
cooking, for it requires many hours; but the meat, when done, is soft and
juicy, and the skin gelatinous and excellent.

"Meat, previously wrapped up in paper or cloth, may be baked in a clay
case, in any sort of pit or oven, well covered over, and with good
economy." ('Handbook of Field Service.')

Baking in Pots.--A capital oven is improvised by means of two earthen or
metal cooking-pots, of which one is placed on the fire, and i